Usuba
Kulich with Saffron and Dried Fruits
Traditional yeast kulich with fragrant saffron, raisins soaked in whiskey, candied fruits and almonds. The dough is prepared using a starter culture, resulting in a fluffy and tender crumb. Perfect for a festive table.
- Total
- 150 min
- Standard serving
- 646.9 g
Ingredients
Total 15- Sugar
50 g≈ 4 tbsp - Egg yolk
6.6 g≈ 1/3 pcs - Milk
100 ml≈ 6.5 tbsp - Salt
to taste - Yeast
13.33 g≈ 1.5 tbsp - Saffron
to taste≈ 1/4 tsp - Oranges
49.5 g≈ 1/3 pcs - Whiskey
16.67 ml≈ 1 tbsp - Raisins
33.33 g≈ 2.5 tbsp - Vanillin
to taste≈ 2/3 pcs - Candied Fruits
33.33 g≈ 3 tbsp - Almond
16.67 g≈ 2 tbsp - Wheat flour
200 g≈ 1.5 cup - Butter
82.418 ml≈ 1/3 cup - Chicken egg
50 g≈ 1 pcs
Instructions
- 1
Step 1
Heat 300 ml of milk without bringing it to a boil. Dissolve fresh yeast in it without lumps.
Add 4 tablespoons of sugar and 250 g of sifted flour. Mix.
Cover with a damp towel and leave in a warm place without drafts for 1 hour. This is the starter.
- 2
Step 2
Soak the saffron in 2 tablespoons of warm boiled water.
Whisk 7 egg yolks with the remaining sugar and softened butter.
Add a pinch of salt, saffron water, vanilla, and the zest of two oranges.
- 3
Step 3
Heat the remaining 300 ml of milk and mix with the egg yolk mixture.
Carefully pour the mixture into the starter and mix well.
Gradually add the remaining sifted flour (950 g), stirring constantly.
- 4
Step 4
Whip 6 egg whites until stiff peaks form.
Carefully fold the egg whites into the batter and mix.
Cover with a damp towel and let it rise in a warm place for another 1 hour.
- 5
Step 5
Soak 200 g of raisins in 100 ml of whiskey. Leave for at least a few hours, preferably overnight.
- 6
Step 6
Knead the dough. The consistency should be soft, not stiff.
Add 200 g of candied fruits, raisins with whiskey, 100 g of ground almonds. Mix well.
- 7
Step 7
Grease the molds with butter (silicone molds do not require greasing).
Fill the molds one-third with dough and let them rise in a warm place without drafts.
Brush the top with egg yolk. Bake at 180 °C for 40–50 minutes depending on the size of the kulich.
Check the readiness with a wooden skewer: if it comes out dry, the kulich is ready.
Remove from the mold, place on a dry towel to cool. Decorate as desired.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
